1½ cups teff flour
¾ cup tapioca flour
1½ tsp baking soda
¾ tsp salt
1 cup brewed rooibos tea
½ cup coconut oil
½ cup sugar
1½ tsp vanilla extract
1½ cups fresh or frozen raspberries
Preheat the oven to 375°F.
Combine teff flour, tapioca flour, baking soda, and salt.
In a separate bowl, combine the tea, coconut oil, sugar, and vanilla. Add the dry ingredients and mix well, breaking up any lumps of flour. Once a smooth batter is achieved, fold in the raspberries.
Pour the batter in a paper lined muffins pan. Bake until golden and slightly firm to the touch, and a toothpick inserted into the center comes out clean.
From Gluten-Free & Vegan Bread, Jennifer Katzinger